[go: up one dir, main page]
Scribd
Upload
36 views3 pages

Course outline

The document outlines the module 'Food Processing' for the Bachelor of Science in Industrial Laboratory Technology at The Polytechnic, detailing its objectives, intended learning outcomes, and assessment methods. It covers essential topics such as raw material preparation, heat processing, food preservation methods, baking, and packaging. The module aims to equip students with knowledge and employability skills relevant to food processing technology.

Uploaded by

bilt20-emakhalira
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
36 views3 pages

Course outline

The document outlines the module 'Food Processing' for the Bachelor of Science in Industrial Laboratory Technology at The Polytechnic, detailing its objectives, intended learning outcomes, and assessment methods. It covers essential topics such as raw material preparation, heat processing, food preservation methods, baking, and packaging. The module aims to equip students with knowledge and employability skills relevant to food processing technology.

Uploaded by

bilt20-emakhalira
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

1.

College The Polytechnic


2. Faculty/School of Applied Sciences
3. Department Physics and Biochemical Sciences
4. Programme Bachelor of Science in Industrial Laboratory Technology
5. Module Title Food Processing
6. Module Code PBS-FSC-411
7. Level 2
8. Credits 10
9. Revised N/A
10. Approval Date August 2012
11. Lecture Hours 3
12. Tutorial Hours 1

13. Prerequisites: None


14. Co-requisites: FSC-301
15. Module Aim: The aim of this module is to equip students with adequate knowledge of unit
operations in food processing technology.
16. Intended Learning Outcomes:
By the completion of this module, students should be able to:
a) Discuss procedures used in raw material preparations
b) Explain the different unit operations in food processing technology
c) Differentiate food preservations methods
d) Explain the effects of processing on nutrition and organoleptic properties of food
e) Describe methods of food processing in different unit operations
f) Describe brewing and winery processes
g) Formulate and process bakery products
h) Recognise and classify different packaging materials
17. Employability Skills
Students will be able to attain the following employability skills: Communication, numeracy,
critical thinking and problem solving, information management, interpersonal and personal skills.
For more information reference should be made to the employability and generic skill’s sub-
policy.
18.Indicative Content
a) Raw material preparation:
i. cleaning,
ii. sorting,
iii. grading,
iv. peeling,
v. size reduction in solid food,
vi. mixing and forming,
vii. separation
viii. concentration of food components

b) Heat processing of foods:


i. blanching,
ii. pasteurisation
iii. sterilisation
iv. evaporation
v. distillation
vi. extrusion processes
c) Food preservation methods:
i. dehydration,
irradiation,
ii. cold temperature preservation
 chilling
 freezing
 controlled atmosphere
iii. canning operations
iv. fermentation technology

d) Baking and roasting:


i. cereal rheology,
ii. type of equipment and effects of baking/roasting on foods.

e) Packaging:
i. types of packaging methods
ii. types of packaging materials
iii. interactions between packaging and foods and printing.

19. Assessment
i. Continuous assessment: 40 %
ii. Examinations: 60 %
20. Teaching and Learning Methods
i. Lectures
ii. Tutorials
iii. Educational visits to related institutions
iv. Attachments
v. Students’ individual study
vi. Practical
21. Prescribed Reading List
Fellows, P (2000). Food Processing Technology –Principles & Practice,CRC Press, New York,
Washington DC
22. Recommended Resources/ Reading List
Ramasway, H and Mariotte, M (2006). Food Processing- Principles and Applications, CRC
Press Taylor & Francis, New York. TP370 RAM
Smith, S.J. and Hui, Y.H. (2004). Food Processing-Principles and Application, Blackwell
Publishing, Oxford, U.K
http://www.wiley.com/bw/journal.asp?ref=0145-8892
http://omicsonline.org/jfpthome.php
http://www.springer.com/food+science/journal/11947
http://www.nonprofitjournals.org/journals/food_science.htm

You might also like